Recently, a spinach wind has been blowing up in the food industry, and this green-coloured web site has been swirling, spinach twilight, spinach cake rolls! Its face is overwhelming, and it must have cost hundreds of dollars to buy expensive imports of tea powder. And now it's the best season of vegetables that will help us realize that dream and save how many mothers who don't eat spinach. In short, the wind of spinach has brought new ideas, new elements into our lives. I made my own cheese pie today on the basis of this spinach cake, wrapped in the middle of the cake, with a casual decorating of some seasoned fruit. You can't even eat it, can you? As the weather gets warmer, the light cream is more afraid of the heat, and if it's a flower, it's more stable。
IT'S A MOUSSE CAKE WITH A SUVERE SOFT TASTE. THE BOTTOM IS A FRENCH SPONGE CAKE WITH ALL THE EGGS BAKED. ALL-EGG BUBBLES ARE MORE SUBTLE THAN EGG-SPLITTING, SO THAT THEY HAVE A SOFT, SPONGE-LIKE TASTE AND A SOFT Q-BALL. THE WHOLE HEART OF FRESH STRAWBERRIES IN THE MIDDLE CAN BE A GOOD MEDIUM FOR THE SWEETNESS OF FRESH CREAM AND CHOCOLATE, REDUCING THE CALORIE AND ADDING A BEAUTIFUL COLOR TO THE CAKE. THE PISTACHIO MOUSSE, WHICH WRAPS STRAWBERRIES AND SPONGE CAKES, USES THE BOMB PASTE OF A SUVERE ICE CREAM, AND THEN EATS LIKE ICE CREAM. THE GREENNESS OF THE PISTACHIO SAUCE, THE SMOOTHNESS OF THE FRAGRANCE WITH THE FRUIT, IS MORE OF A SUVERE. CHOCOLATE-SPRAYED SAND MAKES THE FACE OF THE CAKE A MOIST TOUCH AND TEXTURE. IN SHORT, THERE ARE SOFT SHUFREMUS, SWEET FRESH STRAWBERRIES AND SOFT SPONGE CAKES WITH FRESH CREAM AND PISTACHIO BUTTER UNDER THE THIN "FRUIT FACE". THIS IS THE AMOUNT OF EIGHT LITTLE MOUSSES. EVERY MOUSSE IS ABOUT 100 GRAMS。
